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CHICKPEAS SHAKSHUKA

A Mediterranean dish prepared with poached eggs and chick peas in a sauce of tomatoes and spices
Print Recipe

Equipment

  • Knife
  • Chopping board
  • mixing bowls
  • fry pan
  • Ladle

Ingredients
  

  • 2 eggs
  • 1 cup boiled chick peas 
  • 200 g tomatoes (grind)
  • 1 tsp tomato paste
  • 2 medium size onions (sliced)
  • 3 cloves garlic (chopped)
  • 2 tsp olive oil

Seasoning

  • Salt
  • 1 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • 1 tsp dried parsley
  • Coriander leaves and crushed black pepper for garnishing

Instructions
 

  • In a frying pan, heat olive oil and saute garlic and onions.
  • Add ground tomatoes, boiled chick peas and seasonings. Fry for a few minutes until most of the water dries out and you can see a nice reddish colour. Taste and adjust the seasoning.
  • Make two holes in the pan within the sauce and pour one egg in each hole. Just make sure there should be some moisture in the sauce. Add a tbsp water if needed. Now cover with the lid and cook for 5-6 minutes on low heat. 
  • sprinkle black pepper on the eggs and coriander leaves before serving.